Remove any remaining scales and bones from the fillets, but keep skin on. On the flesh side, season the fish with salt, crushed fennel, Sour Diesel kief, Meyer lemon zest, and weed oil.

Allow fish to absorb the THC and flavors—preferably while covered and refrigerated overnight. When ready, remove fish from cold and let it come to room temperature.

Place the fish fillets on a cooling rack inside of a deep pan and then wrap the pan completely in plastic wrap. Poke one hole on each side. The first hole allows the vapor and the smoke to enter, and the second allows the normal air to be pushed out.

Fill a vaporizer bag with Sour Diesel vapor and then pump it into the chamber via the entrance hole. Once it’s full, quickly seal both holes with small pieces of plastic wrap and allow the vapor to sink in for 30 minutes. Repeat process with a second 30-minute batch of vaporized weed.

After the vaporizing sessions, blend in the hickory smoke, using the Smoking Gun. Allow to set in for 30 minutes.

To prepare the weed-yogurt sauce:

3 kumquats, diced

1 shallot, diced

Juice of 1 Meyer lemon

2 cups yogurt

1/2 cup crème fraîche

3 Tbsp. weed oil

Salt

Combine first 3 ingredients and allow to macerate for 15 minutes.

Stir in the next three and salt to taste. Keep chilled.

To prepare the greens:

Five awesome varieties of greens from the garden at Roberta’s or from home garden. (Preferably one of the leaves is a marijuana leaf. I used arugula, red mustard, spotted basil, baby kale, and chrysanthemum.)

5 blood oranges, peeled and sliced into rounds

1 lemon

More weed oil

Salt

Mix the leaves in a bowl with a squeeze of lemon, a drizzle of weed oil, and a pinch of salt.

To prepare the weed butter:

Water

12 oz. butter

1.5 grams Chocolope weed—chopped, broken, or ground

Pour 1 inch of water into a pot, add the butter, and allow to melt. (The butter fat will rise to top, the water from the butter will sink, and the excess water will act as a diffuser and keep the butter from browning.)

Add the weed and allow to simmer, never boil, for 2 to 5 hours.

Completely cool in the fridge. The butter will solidify on top. The water will separate completely on the bottom. Remove the weed-butter cap and either rewarm and strain out the weed solids, then refrigerate again—or, if desired, use with the ground weed inside.

And beware! The THC in the butter can seep into your skin. Don’t come into too much bodily contact with the product unless you’re ready to get fucked-up.

To prepare the croutons:

1 1/2 Tbsp. Sour Diesel kief

1 1/2 Tbsp. salt

1 loaf Roberta’s-made pumpernickel bread cut into 50 half-inch cubes

1 1/2 cups weed butter

Combine the kief and salt. Mix well.

Toast the cubed bread at 350 degrees for 10 minutes, then set aside.

Melt the weed butter slowly in a wide pot until it begins to smell nutty.

Add the cubes. Toss them until they absorb the all the butter.

Transfer them to a separate bowl. Toss with kief-salt mixture.

To assemble the dish:

Vegetable or grapeseed oil for searing

Remove the fish from its smoky chamber.

Place 2 cast-iron pans over medium-high heat. Add a bit of the vegetable or grapeseed oil.

Place the fish in the pans, skin side down. Allow the skin to crisp before flipping.

Arrange the plates and distribute the yogurt sauce among them, smoothing it out like a nice landing pad for the salad and fish.

Layer the salad over the yogurt and tuck in the blood-orange slices and the croutons.

Place the fish over the salad and serve immediately.

Serves five

California Painkiller and Planet Caravan Cocktails

By Bar Manager Mike Stankovich

California Painkiller

To prepare the concentrated weed cream:

3 grams Northern Lights weed

5 oz. heavy cream

Combine weed and heavy cream in a non-reactive saucepan.

Cook for 1 hour at a barely visible simmer. Do not let it boil.

Let cool for 1 hour before straining out the weed. You should be left with about 3 oz. of liquid.

To prepare the housemade Painkiller mix:

2 fresh pineapples

3 oz. concentrated weed cream

5 oz. coconut milk

6 oz. sweetened condensed milk

12 oz. fresh-squeezed orange juice

Peel and core two pineapples. Rough chop the flesh and puree in a blender.

Combine weed cream, coconut milk, and condensed milk in a large container or pitcher with leak-proof lid.

Add the orange juice and 14 oz. of the pineapple puree. Cover and shake vigorously.

Combine the Painkiller mix and the rum in a cocktail shaker with ice. Shake well and strain over the crushed ice.

Garnish. Make it look pretty.

Serves one

Planet Caravan

To prepare the infused gin:

4 oz. Hash Plant weed

5 oz. Earl Grey tea leaves

1-liter bottle Beefeater gin

Combine the weed and the tea in the gin.

Allow to infuse for 2 to 3 days, then strain out the tea and weed.

To prepare the Planet Caravan:

1 egg white

1 oz. infused gin

1 oz. plain Beefeater Gin

1 oz. fresh lemon juice

1/2 oz. simple syrup

Dashes of grapefruit bitters

Ice

In a cocktail shaker without ice, dry-shake the egg white vigorously. (For best results, detach the spring from a cocktail strainer and drop it into the egg white before shaking. This creates a frothy foam.)

Add the infused gin, the plain gin, the lemon juice, the simple syrup, and the grapefruit bitters.

Add ice, shake well, and strain into a chilled coupe glass.

Serves one

Pot Pizzas

By Chef Anthony Falco

The dough recipe makes enough for two twelve-inch pizzas: the Marijuananara Margherita and Pot Pesto Lupo

To prepare the dough:

300 grams Antimo Caputo 00 Pizzeria flour

8 grams fine sea salt

4 grams baker’s yeast or 2 grams active dry yeast

10 grams weed oil (see recipe above)

200 grams water

Thoroughly mix the flour and salt in a bowl.

Thoroughly mix the yeast, weed oil, and lukewarm water in a separate, large mixing bowl.

Add the flour-salt mixture to the yeast-oil-water mixture and knead until very thoroughly combined (about 3 minutes).

Let that rest for 15 minutes, then knead mixture 3 more minutes.

Cut mixture into 240-gram pieces and form into 2 balls.

Let the dough balls rise on a plate for 3 to 4 hours at 70 degrees or for 8 to 24 hours in the refrigerator. For the 70-degree method, cover the dough with a dampened cloth so that it doesn’t form a skin; for the refrigerator method, cover the dough with plastic wrap. If you use the refrigerator method, remove the dough balls 30 to 45 minutes before baking.

Remove dough from the plate and sprinkle generously with flour; dimple the center of the ball. Pass back and forth between your hands to let gravity stretch out the dough. Once it reaches about 12 inches, you are ready to add the toppings.

Using a pizza peel, slide the pizza directly onto the stone and bake until the crust is blistered and brown and the cheese is bubbly (4 to 9 minutes).

To prepare the pot pesto:

2 grams Purple Kush weed

3 cups basil

1/4 cup pine nuts

1/4 cup toasted hemp seeds

1/4 cup weed olive oil

Salt

Mix the ingredients in a food processor or high-powered blender.

To prepare the Pot Pesto Lupo pizza:

3 oz. pot pesto

2 oz. prosciutto cotto

2 oz. ricotta

2 Tbsp. olive oil

1 Tbsp. toasted hemp seeds

Salt

Preheat a pizza stone in a 500-degree oven for 1 hour.

Spread the pesto on pizza dough.

Layer the prosciutto cotto and ricotta on top.

Using a brush, spread the olive oil around the crust.

Scatter the hemp seeds over the oiled crust.

Using a pizza peel, slide the pizza directly onto the stone and bake until the crust is blistered and brown and the cheese is bubbly (4 to 9 minutes).

Salt to taste.

Weed Dessert

By Pastry Chef Katy Peetz

Equipment:

High-powered blender (such as a Vitamix)

Hand blender or immersion blender

Heavy-bottomed pots

Silicone baking sheets

Rubber spatulas

Offset spatulas

Ice cream machine

Baking sheets with 1/2-inch-tall sides

Thermometer

Juicer

Kitchen scale

Dessert components:

Parsley cake

Green-strawberry-and-rhubarb gelato

Tuile

Green juice granita

On cooking with weed&

I don’t smoke or cook with weed on a regular basis. However, through research and talking to some very qualified cooks who have made weed treats, I learned quite a lot. I loved cooking with such a different herb. I approached this project with a culinary mind as opposed to a stoner mind. Marijuana has such a deep, sweet, earthy flavor. And since a lot of my desserts use savory, earthy flavors anyway, this was right up my alley—only with THC!

THC is fat-soluble, so I infused it into butter, cream, and oil and then used these weed-infused ingredients in my recipes. You can make these dishes as weak or as strong as you like. Taking into account that these desserts were being served at the end of a long weed dinner, I went light on the weed.

Parsley Cake

240 grams all-purpose flour

30 grams hemp flour

15 grams cornstarch

6 grams salt

8 grams baking powder

250 grams parsley leaves with a little stem attached

85 grams weed oil

85 grams good olive oil (I use Pianogrillo)

330 grams sugar

250 grams eggs at room temperature (4 large or 5 small)

Mix flours, cornstarch, salt, and baking powder together in a bowl. Set aside.

Make the parsley-oil mixture: Put a third of the parsley in a strong blender, such as a Vitamix. Start on low speed and use the Vitamix tamper stick to help crush the parsley while the blade is spinning. Increase the speed to high during this process. Keep adding handfuls of parsley until it is all in the blender.

In a slow, steady stream, add the weed oil. Mix on low-medium until combined. Slowly add the olive oil. Don’t blend too high or too long or the parsley will turn to mush and an ugly green color will appear. Transfer into a bowl; scrape the sides of the blender very well to get all of it out! Set the mixture in the refrigerator until ready to use.

In a mir, whip the eggs with a paddle attachment for 30 seconds. Add the sugar and whip on high for about 5 minutes or until the mixture is super thick, creamy, and very pale yellow.

Turn mir speed down to low and add the parsley-oil mixture.

Add the dry flour mix with the machine still running and let it mix until just combined. Don’t overmix.

Pour the batter into a container and refrigerate, covered, for 6 to 24 hours. The chlorophyll releases during this time, and your cake will turn out greener than if you’d baked it right away.

Oil an 18-by-13-inch metal baking pan with 1/2-inch sides. Line with oiled parchment paper. Pour in the batter and even out the top with a spatula.

Bake at 345 degrees for 6 to 10 minutes, rotating the cake midway through the baking time.

Yields 25 portions of cake

Green-Strawberry-and-Rhubarb Gelato

Green strawberries are unripe strawberries. Their acidity and tartness, along with the rhubarb, balance out the fat and sweetness of the creamy base.

To prepare the weed cream:

400 grams heavy cream

5 grams marijuana, broken up

Combine the heavy cream with the marijuana in a large ziplock bag.

Cook in a water bath for 5 to 7 hours at a temperature below simmering.

Pour the infused cream into a mixing bowl and mix with a hand blender, but stop when soft peaks start to form. Use right away or chill until ready to use.

To prepare the fruit purees:

400 grams fresh strawberries

800 grams fresh rhubarb

200 grams sugar

2 grams salt

Juice from one lemon

Toss the fruit, sugar, salt and lemon juice together in a large bowl.

Cover and let sit for 24 hours; strain the fruit and reserve the liquid.

Transfer the sweet macerated liquid into a pot and reduce over low heat until it is a syrup, about 10 minutes. Let cool to room temperature.

Meanwhile, cook the macerated fruit on medium heat until most of the liquid has evaporated, which will take anywhere from 20 to 60 minutes. Stir frequently to prevent burning. Allow the fruit to cool.

In a blender, puree the thickend fruit, thinning it out with the syrup. Puree very well until creamy and no fruit chunks remain.

To prepare the gelato:

405 grams weed cream

830 grams milk

100 grams sugar

60 grams honey

100 grams glucose powder

75 grams dry milk powder

6 grams xanthan gum

300 grams room temperature eggs (5 eggs)

200 grams green strawberry puree

400 grams rhubarb puree

In a saucepan, heat the weed cream and milk to a simmer. Turn off the heat. Add the rest of the ingredients except for the fruit purees and eggs.

In a separate bowl,whisk the eggs and temper with a small amount of the hot cream mixture; then add it back to the saucepan. Turn the heat back on low and slowly bring the mixture up to 170 degrees, stirring the bottom of the pot often with a rubber spatula. Remove from heat.

Immersion-blend the mixture for 2 minutes, then strain through a fine sieve into a container over an ice bath.

Mix in the fruit purees. Mix with a hand blender again.

Chill to 33 degrees before pouring into the ice cream machine.

Spin the base according to your ice cream machine.

Yields 3 quarts of gelato base, which yields a little over 1 gallon of gelato

To prepare the weed butter:

2 to 3 cups water

1 lb. butter

1/2 to 1 oz. weed

In a pan, bring the water to a boil. Add the butter and weed.

Lower the heat to below a simmer and cook for a few hours. Make sure the weed isn’t sticking to the bottom of the pan. It should be floating at least 1 inch from the bottom. Stir occasionally.

You will know it is done when all the water has evaporated and the top starts to look thick. Cool to room temperature. Mix with a hand blender while the butter is still soft; this action will grind up the weed.

Refrigerate the weed butter. Check it after an hour; the leaves will sink to the bottom and separate. If there are watery parts, put the butter back on the stove to cook them out. (Note: Some people like to strain the butter before it solidifies. But I didn’t.)

Bring the butter to room temperature and mix it a bit before incorporating it into these recipes.

To prepare the weed tuile:

120 grams egg whites at room temperature (about 4 egg whites)

85 grams powdered sugar

85 grams white sugar

180 grams all-purpose flour

1.5 grams salt

60 grams melted weed butter

Using a mir with a paddle attachment, mix the egg whites and sugars on low speed until well combined. Gradually mix in the flour and salt. Add the melted weed butter last in a slow stream and increase the speed to medium. Mix until well combined with no lumps remaining. Pour the batter into a small container and let it rest in the refrigerator for at least one hour. (Yields 532 grams or 2 cups of batter.)

Remove the batter from the fridge and spread a thin layer onto a silicone baking sheet using a small offset spatula. Spread to whatever dimensions you want; I didn’t measure but instead spread random swipes of about 1.5 by 2 inches in swooping rectangles. (If you don’t want to go through the trouble of shaping them, you can spread an even layer of batter over the entire silicone baking sheet and break apart the pieces into cracker-sized bites after baking.) Do 4 or 5 rectangles per sheet.

Place the silicone sheets on metal sheet pans and bake in a 325-degree oven for 8 to 12 minutes or until the cookie pieces are golden brown.

When done, the pieces will be flimsy and pliable for about 20 seconds. Immediately remove the pieces and hang them over the handle of a long wooden spatula to shape. Wait 1 minute and then slide them off. (Note: These are very fragile. Covered, they stay crispy for 2 to 3 days.)

Green Juice Granita

1 lemon

5 green apples

2 bunches parsley

2 bunches watercress

1 bunch kale

Salt

250 grams cream

100-200 grams honey, depending on bitterness of watercress and sweetness of apples

Feed the fruits and vegetables through a juicer; keep the liquid over an ice bath during the process or it will turn brown. 2.

Add a pinch of salt and sweeten with cream and honey.

Mix with a hand blender, strain through a fine sieve, and freeze in a shallow metal baking dish.

Scrape the mixture in the freezer with a fork every thirty minutes until frozen.

To assemble the weed dessert:

Arrange all the elements on plate as in the photograph. (Recipes do not include weed brittle sheet and hemp-seed crumble.) To garnish, add green and red sliced strawberries and strawberry flowers.

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